for 600 g

Carrot butter

150 g	butter, soft
2 pinch	turmeric
1 pinch	cumin
1	carrot, finely grated
½ tsp	salt

Radish butter

150 g	butter, soft
1 bunch	radish, finely grated
1 ½ tbsp	chives, finely chopped
½ tsp	salt

Herb butter

50 g	herbs (e.g. parsley, dill, mint), finely chopped
	salted water, boiling
150 g	butter, soft
½ tsp	salt

How it's done

Carrot butter

Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy. Mix in the turmeric, cumin and carrot, season with salt. Roll up in baking parchment, refrigerate for approx. 1 hr.

Radish butter

Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy. Mix in the radish and chives, season with salt. Roll up in baking parchment, refrigerate for approx. 1 hr.

Herb butter

Blanch the herbs in salted water for approx. 1 min., drain, rinse in cold water and squeeze out. Puree the herbs with the butter and salt. Roll up in baking parchment, refrigerate for approx. 1 hr.

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